Salsa ’93

  • Prep Time: 1 hrs
  • Total Time: 2 hrs 30 mins
  • Yield: 10Pints
  • About This Recipe

    “Nice to use up some of those garden tomatoes and peppers. Adjust the heat to your own taste.Youmay want to leave out the Tomato paste, it is lovely with just the veggies.”

    Ingredients

  • 1 3/4 cupshot peppers, chopped
  • 12cupstomatoes, peeled & chopped
  • 3 1/2 cupssweet green peppers, chopped
  • 2cupsred peppers, chopped
  • 12clovesgarlic, chopped
  • 2teaspoonscoriander
  • 1teaspoondried cilantro
  • 2cups cider or 2cupsred wine vinegar
  • 1 (5 1/2 ounce) cans tomato paste( with herbs & spices)
  • 3tablespoonssugar
  • 2teaspoonspaprika
  • 1teaspoondry oregano
  • 1teaspoonsalt
  • 1tablespoonpepper
  • Directions

  • Mix all the ingredients together.
  • Simmer 1 hour or until it reaches the right consistency about 1 hour.
  • Put in sterilized pint jars, seal and water bath for 20 minutes.
  • Reviews

  • “I did not use the tomato paste.Just all the fresh stuff.This was very good that way too.”

  • “This is the second year that I have made this salsa, it is fantastic! The first year I made 3 batches of it (at about 15 pounds per pot) and it didn’t even last three months with my family. This year I am making 5 batches, maybe that will last 6 months! I did drain the tomatoes after chopping because they were very juicy and added 1/2 to one whole can more of tomato paste. It just depends on how you like your salsa, this recipe is easy to play with.”

  • “Has a really nice kinda sweet and spicy taste. Thanks for sharing.I am updating this recipe.I think I have ate almost all the jars I put up last year, myself.Just came in to make sure that I remember what recipe I used so I can put up some more this year and was surprised that I had only rated it 4 stars.This one is a keeper..very very good!!”

  • “I made this during the summer and just started opening the cans.I made as directed, it is pretty good, but I don’t think you really need the tomato paste.I think it was a little better when I first made it, sitting in the jars, it is still good, but seems to lack a little of the pizzazz I remember from the day I made it.”

  • “This is an excellent recipe!!I was a little leery at first of putting red wine vinegar in it, but it came out SO good- my husband was upset that I put it away, and he’s not a salsa fan at all!!!I didn’t end up putting the tomato paste in as I prefer the freshness of just the veggies.I put it in the fridge to meld overnight (much to the disappoitment of my dh) and we’ll crack it open tomorrow at lunch time to give it another try!Thanks again for such a great recipe!!”

  • “We just finished putting up 22 pints of this wonderful recipe. It is absolutely great! Everyone loves it. It gets 6 stars in our book!”

  • “I would have given this recipe four stars for no onions, but my family loves it so much and has eaten the first jar so quickly, how could I? It’s fabulous…a little sweet with a lot of spice. I now know to double the recipe next time…thanks heaps for this one!”

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